Sprouted Sunflower Seed Hummus |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Many people have sensitivities to legumes. Even if you are among them, you can still enjoy this yummy dip! For this recipe, you have to start a few days ahead and sprout your seeds. This is not much work at all, just a little planning. From adventures in gluten free. Ingredients:
1 cup raw organic sunflower seeds (or more) |
2 tablespoons tahini |
1 small garlic clove (optional) |
1 -2 lemon, juice and zest of |
1 pinch cayenne |
sea salt, to taste |
extra virgin olive oil (maybe a tablespoon) |
nutritional yeast, minced fresh garlic, cumin, roasted red peppers, apple cider vinegar, cilantro, scallions, whatever |
more olive oil and paprika |
Directions:
1. Soak a cup or more of organic, raw sunflower seeds overnight. Drain, and rinse until the water runs clear. Drain well and leave undisturbed, covered loosely. I use a quart mason jar, covered with a coffee filter.
2. In another 8 - 12 hours, rinse and drain. Repeat. When you have the beginnings of little tails, transfer to the fridge to slow down growth. Now they're ready to use!
3. Take a cup or two of sprouts and add to food processor. Add a couple spoonfuls of tahini - raw or lightly roasted is fine. If you like garlic, add a small clove, minced. Add a splash or two of lemon juice and some lemon zest, a glug of olive oil, a pinch of sea salt and some cayenne. Process until smooth.
4. Add a couple spoonfuls of nutritional yeast if you like nooch, and blend inches Season to taste.
5. Add anything else you like - it's good with cumin, more cayenne, paprika, some roasted red peppers, more lemon, cilantro, whatever you like!
6. Serve garnished with olive oil and paprika.
7. Great over spinach salad, or with carrots and celery to dip.
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